Nominate Your Favorite Eatery: Where the Food is Local, Sustainable and Radically Good

Eggs, bacon, duck sandwich

We are on the lookout for amazing eateries: restaurants, cafes, tea shops and food trucks (yes, they count too) to feature on Culture-ist Magazine. The eatery can be anywhere in the U.S., but needs to be a small operation where the food gets a lot of lovin’ and the ingredients used are mostly from local farms.

We are hoping that through your suggestions we’ll find some radically good independent eateries that deserve the attention. All you have to do is leave a comment below that includes the full name of the eatery and why you think it should be featured on Culture-ist. If your suggestion is chosen we’ll be sure to give you a shout out in the article for supplying us with an awesome tip.

We look forward to your responses, and until then, may the forces of good eating be with you!

  1. Sloco in Nashville uses only local ingredients to make sandwiches on bread baked in house. The veggies on the sandwiches as well as the daily special change with whatever is available. The pastrami and the sorghum glazed ham and cheese are both awesome. It’s owned by Chef Jeremy Barlow who also owns Tayst in Nashville. Tayst is the only certified green restaurant in the city. His seasonal menu is always great, and he ensures that there is a vegan option at both restaurants at all times.

  2. The Girl and the Fig , and Estate in Sonoma both owned by Sondra Bernstein are amazing. They use locally sourced food and grow their produce right up the hill on Klein Vineyard land. Everything is fresh local and marvelous!

  3. Thanks Kathy. When we last visited California, we never made it to Sonoma. Aside from the wonderful wineries, these restaurants seem like enough reason to book a flight out to Sonoma!

  4. Asheville, NC has so many singular and delightful places to match your criteria that the whole town should probably be nominated. But one of the first, still the most dedicated, and my favorite is John and Julie Stehling’s Early Girl Eatery. When they opened in 2001, there were not only local jams on the table, they were cached in lovely jars made by local potters. That web of connection has grown to support other restaurateurs as well as food growers, artisanal producers, heirloom seed savers and Blue Ridge foragers. John and Julie not only use local, they seek out traditions to continue them and teach others. This Sunday the Early Girl is hosting a Ramp Supper to benefit an organization they actively work with, the Appalachian Sustainable Agriculture Project. The place rocks ethically, and the food is divine.

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